Oils

Palm oil is an edible vegetable oil derived from the fruit of the oil palms, primarily the African oil palm. Is naturally reddish in color because of a high beta-carotene content. It is not to be confused with palm kernel oil derived from the kernel of the same fruit, or coconut oil. The differences are in color (raw palm kernel oil lacks carotenoids and is not red), and in saturated fat content. Palm oil has long been recognized in West and Central African countries, and is widely used as a cooking oil. European merchants trading with West Africa occasionally purchased palm oil for use as a cooking oil in Europe.Currently, palm oil may be listed as “vegetable fat” or “vegetable oil” on food labels in the European Union (EU).

Sunflower oil is the non-volatile oil compressed from sunflower seeds and commonly used in food as a frying oil. It is also known for having a clean taste and low levels of trans fat. It can be extracted using chemical solvents such as hexane, or squeezed directly from sunflower seeds by crushing them in an expeller press. Restaurants and food manufacturers are becoming aware of the health benefits of sunflower oil. The oil can be used in conditions with extremely high cooking temperatures. It may also help food stay fresher and healthier for longer periods of time.